Our Standards

• We create menus that are inspired by the seasons of New England, the cultural diversity of our student body, and classical culinary technique.
• We use sustainable and locally sourced and produced products.
• We follow NOAA FishWatch guidelines for choosing sustainably harvested seafood or appropriate alternatives, and source seafood through a Rhode Island family-owned company.
• We prepare the majority of our menu items from scratch.
• We provide delicious and thoughtful vegan and vegetarian options.
• We print the top nine allergens on all of our printed menus found at in the stations at our dining venues.
• We structure our recipes for à la minute batch preparation, to ensure our entreés are served as fresh as possible.

We source ingredients from New England farms, dairies, bakeries, startups, and other local food businesses. Among our carefully selected ingredients, we use:

• all natural chicken, beef, pork and turkey that is never given antibiotics or growth hormones, and are fed entirely vegetarian, non-GMO diets free of pesticides and other chemicals.
• halal chicken and lamb.
• vegan pasta and filled pastas by Carla’s (Connecticut) and Joseph’s (Massachusetts).
• organic tofu.
• naturally-filtered and vegan sugar in our homemade baked goods.
• expeller pressed, trans fat-free canola and olive oils.

If you have questions about our ingredient information or sources, please contact us at dining@risd.edu.